“I’m Willliam the Conqueror, my enemies stood no chance…..”

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I remember an episode from the British sci-fi comedy Red Dwarf, where a female character purringly offers a male character one of the greatest post-coital back-handed compliments I’ve ever heard….

“…you make love….like a Japanese meal.

Small portions. 

But so many courses….”.

In this spirit, tonight’s blog consists of various Japanese-influenced yet unavoidably Anglicised dishes, given that even laying hands on some miso paste required a Viking-style ransack of half of Tangleton town centre.  Japanese egg-plants, mirin, kombu, shaoxing wine, thai basil, woodear mushrooms and other such delicacies – no chance.

However, I kid myself that I rose to the occasion with what I could scrounge, hope you enjoy these as much as I have.

(Please note that I was indeed cooking small portions of each dish, so scale up if you’re looking to make any particular one into a full meal).

First up, the soup course.  Original from here…..

http://www.yummly.com/recipe/external/Japanese-udon-with-mushroom-soy-broth-with-stir-fried-mushrooms-and-cabbage-_vegan_-310623

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Noodle, Cabbage and Mushroom soup with Mushroom Broth

One large flat mushroom and two large chestnut mushrooms, washed and chopped into chunks
Two spring onions, skinned and sliced widthways
1 clove garlic, minced
1/3 small yellow onion, sliced into chunks
Cup water
Small amount dry white wine
Dark soy sauce
Vegetable oil
Small handful of savoy cabbage, sliced into ribbons
Small handful pre-fried tofu chunks (I just fried these in veg oil until golden then drained on paper towel)
Fragments of dried rice or egg noodles
 

Heat the water in a pan, and add the onion, garlic, half the spring onion, the flat mushroom and one of the chestnut mushrooms, plus a dash of soy sauce.

Bring to the boil, then simmer for 20 minutes.

Sieve out the boiled veg, and decant the mushroom stock into a bowl.  Add a little white wine or dry sherry.

Boil water, and add the noodles, cook till soft.  Add the tofu to warm through.

Heat a little vegetable oil in a wok, and add the other chestnut mushroom.  Fry until golden, season with salt, and set aside.

Fry the cabbage likewise, just until a few brown spots appear.

Place the mushroom and cabbage in a bowl, pour over the broth, and add the noodles and tofu.  Sprinkle the rest of the spring onion over the top.

 

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